Baked Endives with Parmesan Cheese (Endives au Parmesan)

By Craig Claiborne and Pierre Franey

Total Time
25 minutes
Rating
4(9)
Comments
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Ingredients

Yield:4 servings
  • 8cooked, well-drained endives (see recipe)
  • 2tablespoons butter
  • ¼cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

105 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 113 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Drain the endives well on absorbent paper towels.

  3. Step 3

    Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.

  4. Step 4

    Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.

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Ratings

4 out of 5
9 user ratings
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Comments

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Judy

Very good without the final browning step.

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